Discussion in 'Roll Call' started by jcarp2121, May 4, 2014.

  1. jcarp2121

    jcarp2121 Newbie

    Hey everyone jcarp here. Live out here in the great state of Wisconsin in the USA dabbling into the smoking game. I like what I've seen so far around this site and I hope someone could help. With smoking carp how should I clean it to brine and smoke
  2. Hello and Welcome to our addiction.  A word of warning: There is no 12 step program for this one!  Many good folk here with a load of experience that they are more than willing to share.  If you have specific questions just start a thread and someone with experience will be along soon to offer advice.  All info you can provide us with such as smoker type, location and so on will help us answer any questions you may have.  Spend some time doing some research on the forums, tons of advice and recipes already available there.  I am afraid I have only used carp for bait.  I am sure someone with some knowledge will be along soon.  We look forward to your contributions.  Have fun.  Good luck.  Keep Smokin!

  3. Hello and welcome, never had Carp, but heard that is was good, lots of bones, maybe there is a carp smoker on here that can help.

    Gary S
  4. hap12

    hap12 Fire Starter

    Hi, and welcome. I smoke carp alot. I usually make a pate with it which is a big hit every time. I found some carp steaks in the freezer from last fall and I will be making some soon. Maybe this week. I will posting it as I make it wiyh pics.

    What I usually do if filet them, remove the skin, cut out as much mud veign as possible, cut into steaks. Simple brine of salt and water ovrrnight. Some say enough salt to float an egg, but I just put enough to disolve in cold water. A generous amount.

    Many people just gut them, remove the head and smoke whole, pick the meat out when done. Brine em in a 5 gal. pail. This is good for a long all day smoke, but I like to brine overnight in the fridge to help disolve the bones. Also the steaks cook much quicker.

    If you plan on freezing any, brine overnight first, then the texture doedn't get destroyed.
  5. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Welcome to the board! As it happens, the only time I've had carp was when camping at Wyalusing. We were exploring around and stopped at a shop on the Mississippi that offered smoked carp. It was one of the earliest times that I made a point of trying local foods when on the road.

    It was good stuff.
  6. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★


    Welcome to the Smoking  forum.   You’ll find great , friendly people here, all more than willing to answer any question you may have.  Just ask and you’ll get about 10 different answers—all right.  LOL.   Don’t forget to post qviews.  I've never smoked carp,but I've eaten a lot my buddy has smoked.  All he does is cut off the head gut them and skin them.  Gotta admit, unless it is smoked, I HATE carp

  7. Hmmm...carp? I keep hearing the same recipe for carp involving a lot of prep and a piece of plywood. It ends with throwing away the carp and eating the plywood!  [​IMG]  

    Not that I wouldn't try smoked carp. Just that the poor fish doesn't get much respect. Welcome aboard!
  8. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Welcome, glad ya joined us !

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